Why You’ll Love This Recipe
I love how this lasagna soup delivers full comfort food satisfaction with a fraction of the effort. There’s no need to fuss over layers or oven time, and it’s all done in a single pot. The lentils add protein and body, while the mix of mozzarella, ricotta, and Parmesan creates that familiar lasagna creaminess. It’s also endlessly flexible—whether I’m swapping greens, using up leftover pasta, or adjusting the cheese to what I have on hand, it always turns out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon olive oil
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1 yellow onion, diced
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6 cloves garlic, thinly sliced
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1.5 tablespoons Italian seasoning
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2 tablespoons tomato paste
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1/2 cup basil pesto
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1/2 cup uncooked split red lentils
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2 (28 oz.) cans fire roasted crushed tomatoes
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4 cups vegetable broth
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1–2 teaspoons granulated sugar (optional)
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8 uncooked lasagna noodles, broken into bite-sized pieces
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2–3 cups chopped fresh baby spinach (optional)
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1/2 cup Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1 cup whole milk ricotta cheese
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Fresh chopped parsley, for garnish
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Kosher salt and fresh cracked pepper, to taste
Directions
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I heat olive oil in a large pot over medium-high heat and sauté the diced onion with a pinch of salt and pepper for about 3 minutes.
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I reduce the heat to medium and add the garlic and Italian seasoning, cooking for another minute until fragrant.
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I stir in the tomato paste and cook it for about 2 minutes, letting it deepen in color.
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I deglaze the pot with a splash of vegetable broth, then add the pesto, red lentils, crushed tomatoes, remaining broth, and sugar if using. I season with more salt and pepper.
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I increase the heat to medium-high and bring it to a gentle simmer, stirring occasionally so the lentils don’t stick.
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Once simmering, I stir in the broken lasagna noodles, reduce the heat, and cook for 12–15 minutes until the pasta is al dente and the lentils are tender.
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I remove the pot from heat and stir in the chopped spinach until wilted.
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I taste and adjust the seasoning, then top each bowl with Parmesan, mozzarella, and a dollop of ricotta. I let the lid sit on the pot for a few minutes to let the cheese melt.
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I finish with a sprinkle of fresh parsley and serve hot.
Servings and timing
This recipe yields 8 generous servings.
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Prep time: 5 minutes
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Cook time: 25 minutes
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Total time: 30 minutes
Variations
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Switch the greens: I’ve used kale, Swiss chard, or even arugula when I don’t have spinach on hand.
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Different pasta: When I’m out of lasagna noodles, I break up rotini, penne, or bowties—anything sturdy works well.
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Make it vegan: I skip the cheeses or use vegan alternatives like cashew ricotta and plant-based Parmesan.
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Add heat: A pinch of red pepper flakes adds a nice kick if I’m craving some spice.
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Boost the protein: I occasionally toss in extra lentils or even canned white beans to make it heartier.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The pasta tends to soak up more of the broth, so when I reheat it, I add a splash of vegetable broth or water to loosen it back up. It reheats well in the microwave or on the stovetop. This soup also freezes well—though I prefer to freeze it without the noodles and add them fresh when I reheat for best texture.
FAQs
Can I use green or brown lentils instead of red?
Red lentils cook faster and break down into the soup, creating a creamy texture. Green or brown lentils work but stay firmer and take longer to cook, so I adjust the timing accordingly.
What if I don’t have lasagna noodles?
I’ve used just about any short pasta I have in my pantry—penne, rotini, or even macaroni. It’s very flexible.
Can I make this gluten-free?
Yes, I use gluten-free pasta and make sure my pesto and broth are also certified gluten-free.
Is this soup freezer-friendly?
Definitely. I freeze the soup (ideally without the pasta) in airtight containers for up to 3 months. When ready to eat, I reheat it and cook fresh noodles to stir in.
Can I make it in advance?
Yes, and I think it tastes even better the next day. I make it a day ahead, store it in the fridge, and reheat just before serving. I sometimes hold off on adding the cheese until serving.
Conclusion
Vegetarian Lasagna Soup is the ultimate mashup of two comforting classics—lasagna and soup—brought together in a single, soul-warming bowl. I love how easy it is to make, how rich it tastes, and how adaptable it is to whatever ingredients I have on hand. Whether I’m feeding a family, prepping lunches, or just curling up on a cold night, this soup always delivers that cozy lasagna feeling without the extra effort.
Print
Vegetarian Lasagna Soup
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This rich and creamy Vegetarian Lasagna Soup has all the classic lasagna flavors you love—cheesy, hearty, and comforting—in one easy one-pot recipe. Perfect for cozy weeknights or cold winter days.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
6 cloves garlic, thinly sliced
1.5 tablespoons Italian seasoning
2 tablespoons tomato paste
1/2 cup basil pesto
1/2 cup uncooked split red lentils
2 (28 oz) cans fire-roasted crushed tomatoes
4 cups vegetable broth
1–2 teaspoons granulated sugar (optional)
8 uncooked lasagna noodles, broken into bite-sized pieces
2–3 cups chopped fresh baby spinach (optional)
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup whole milk ricotta cheese
Kosher salt, to taste
Fresh cracked black pepper, to taste
Fresh chopped parsley, for garnish
Instructions
In a large pot over medium-high heat, heat olive oil. Add onion and a pinch of salt and pepper; sauté ~3 minutes.
Reduce heat to medium. Add garlic, Italian seasoning, and more salt/pepper. Sauté for 1 minute.
Stir in tomato paste and cook ~2 minutes, until it deepens in color.
Deglaze the pot with a splash of vegetable broth. Stir in pesto, red lentils, crushed tomatoes, remaining broth, and sugar (if using).
Bring to a gentle simmer over medium-high heat, stirring occasionally to prevent sticking.
Stir in broken lasagna noodles. Reduce heat to low and simmer 12–15 minutes, until noodles are al dente. Stir occasionally.
Remove from heat. Stir in spinach until wilted. Season with additional salt and pepper to taste.
Serve topped with Parmesan, mozzarella, and a dollop of ricotta. Cover pot briefly to allow cheese to melt. Garnish with parsley.
Notes
Tomato Alternatives: Use puree, canned tomato sauce, or jarred marinara for a smoother texture.
Pasta Substitutions: Any pasta shape will work—try penne, rotini, rigatoni, or even bowties.
Greens Tip: Swap spinach with kale, chard, arugula, or mustard greens—great for using up older greens!
Make Ahead: This soup reheats well and makes a great leftover or meal prep option.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian / American
